Feed sourdough starter and let it become active and bubbly

In a large glass bowl, combine the flour, water, active sourdough starter, pumpkin puree, salt and pumpkin spice.

Mix them until they are well incorporated and the dough comes together.

Cover the bowl with plastic wrap or a damp kitchen towel.

Let the dough rest for 30 minutes.

Perform four sets of stretch and folds, spaced 1 hour apart.

Wet your hands to prevent sticking.

Grab the edge of the dough farthest from you, stretch it upwards, and fold it over itself.

Rotate the bowl 90 degrees and repeat until you’ve done this four times.

Cover the dough between each set.

After the last stretch and fold, cover the dough with a damp cloth or plastic wrap and let it ferment at room temperature for 8-12 hours, or until doubled in size.

Alternatively: Let the dough rest at room temperature for 2-3 hours, then refrigerate overnight (8-12 hours) for a slower fermentation.

If refrigerated, remove the dough 1-2 hours before shaping to warm up slightly.

Gently transfer the dough to a lightly floured surface.

Divide it into 8 even pieces (approximately 135g each).

Shape each piece into a round ball by folding the edges underneath.

Place the string across the center of the dough ball

Turn the dough over so the string is underneath.

Bring both ends of the string up and cross them over each other like you’re wrapping a present.

Turn the dough over again and repeat the wrapping process, making sure the string is not pulled too tightly.

Continue wrapping until the dough has eight distinct sections.

Tie a double knot at the end of the string and cut off any extra string.

Follow the same steps for the remaining dough balls.

Place the tied dough balls on a parchment-lined baking sheet dusted with rice flour.

Allow the rolls to do a final proof for 1-3 hours, until puffy and light and having increased in size but not quite doubling.

Preheat your oven to 350°F with a baking stone or inverted baking sheet inside.

Place the baking sheet in the preheated oven.

Quickly add 1 cup of ice cubes to a preheated metal pan at the bottom of the oven for steam.

Close the oven door immediately.

Bake for 20-25 minutes or until they reach an internal temperature that’s between 190°F and 195°F

Remove the rolls from the oven and cool on a wire rack.

Once completely cool, carefully snip away the strings with kitchen scissors.

Enjoy your homemade sourdough pumpkin rolls!